2 lbs. beef sirloin tips, cut into 1 inch cubes
1 (10 1/2 oz.) can beef consomme
1/3 c. red burgundy or cranberry cocktail
2 tbsp. soy sauce
1 clove garlic, minced
1/4 tsp. onion powder
2 tbsp. cornstarch
1/4 c. water
4 c. hot cooked rice

Brown meat on all sides in a large heavy skillet. Add consomme, wine or cranberry cocktail, soy sauce, garlic, and onion powder. Heat to boiling. Reduce heat, cover, and simmer 1 hour, or until meat is tender.

Blend cornstarch and water and stir gradually into the stew. Cook, stirring constantly, until gravy thickens and boils. Cook 1 minute more. Serve over rice. Makes 8 servings.